Cranberry Walnut Chickpea Salad

Table of Contents

Cranberry Walnut Chickpea Salad is a fresh, protein-packed dish that balances sweet, tangy, and nutty flavors in every bite. Creamy chickpeas form the base, while chewy dried cranberries and crunchy walnuts add texture and contrast. A light, zesty dressing ties everything together, making it perfect for meal prep, picnics, or a quick healthy lunch. It works well as a standalone salad, a sandwich filling, or a side dish for grilled meals. The ingredients are simple, the prep is fast, and the flavors get even better after a short chill in the fridge.

Prep time: 15 minutes
Chill time: 20 minutes (optional but recommended)
Total time: 35 minutes
Servings: 4

Ingredients

2 cans (15 oz each) chickpeas, drained and rinsed

½ cup dried cranberries

½ cup walnuts, chopped and lightly toasted

¼ cup red onion, finely diced

¼ cup celery, finely chopped

¼ cup fresh parsley, chopped

3 tablespoons olive oil

2 tablespoons lemon juice (fresh preferred)

1 tablespoon Dijon mustard

1 teaspoon maple syrup or honey

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

Instructions

Drain and rinse chickpeas thoroughly; pat dry with a towel.

Add chickpeas to a large bowl and lightly mash about one-third for texture.

Toast walnuts in a dry pan over medium heat for 3–4 minutes until fragrant.

Chop cranberries, onion, celery, and parsley finely.

Add cranberries, walnuts, onion, celery, and parsley to the chickpeas.

In a small bowl, whisk olive oil, lemon juice, Dijon mustard, maple syrup, garlic powder, salt, and pepper.

Pour dressing over the salad mixture.

Toss gently until everything is evenly coated.

Taste and adjust seasoning with more lemon juice or salt if needed.

Chill for 20 minutes before serving for best flavor and texture.

Tips

Dry chickpeas well so the dressing sticks better.

Mash only a portion for a creamy yet chunky consistency.

Toast walnuts lightly to enhance their flavor.

Soak cranberries in warm water for 5 minutes if you want them softer.

Use fresh lemon juice for a brighter taste.

Chill the salad to help flavors blend fully.

Add dressing gradually to control moisture level.

Dice vegetables small so every bite feels balanced.

Store in an airtight container to keep it fresh longer.

Stir before serving since dressing may settle at the bottom.

Variations

Add crumbled feta or goat cheese for a creamy tang.

Swap walnuts for pecans or almonds.

Mix in diced apple for extra sweetness and crunch.

Add cooked quinoa for a heartier meal.

Replace parsley with fresh dill or cilantro for a flavor shift.

Stir in avocado cubes just before serving for richness.

Use orange juice instead of lemon for a sweeter citrus note.

Add shredded carrots or bell peppers for color and nutrition.

Mix in a spoonful of Greek yogurt for a creamy dressing option.

Sprinkle chili flakes or cayenne for a mild spicy kick.

Q&A

Can I use dried chickpeas?

Yes, cook them until tender first.

Is this salad vegan?

Yes, if you use maple syrup instead of honey.

How long does it last?

Up to 3 days refrigerated.

Can I freeze it?

Freezing is not recommended due to texture changes.

Nutrition (Approximate per Serving)

Calories: 280
Protein: 9g
Carbohydrates: 32g
Fiber: 8g
Fat: 14g
Sugar: 9g
Sodium: 320mg

Conclusion

Cranberry Walnut Chickpea Salad is a simple, nourishing recipe that delivers bright flavor with minimal effort. It is flexible enough for quick lunches, meal prep, or entertaining guests. With its balance of sweet cranberries, crunchy walnuts, and hearty chickpeas, it feels satisfying without being heavy. Once you make it, you will likely find yourself experimenting with new variations and enjoying it in wraps, bowls, or straight from the spoon.